CABBAGE LASAGNA
Make and share this Cabbage Lasagna recipe from Food.com.
Provided by Luv2CookHate2Clean
Categories One Dish Meal
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut cabbage into quarters. Peel, boil for 3 minutes, and drain.
- Brown turkey with onion and drain. Mix with garlic powder, oregano, and basil.
- Put 1/3 of cabbage leaves into bottom of crockpot. Cover with 1/3 of meat mixture, 1/3 of rice, 1/3 of spaghetti sauce, and 1/2 cup of cheese.
- Repeat layers two more times.
- Cook on low for 6-7 hours.
Nutrition Facts : Calories 454, Fat 19.9, SaturatedFat 6.8, Cholesterol 111.8, Sodium 1080.4, Carbohydrate 37, Fiber 4.8, Sugar 20.8, Protein 32.3
CABBAGE LASAGNA
Make and share this Cabbage Lasagna recipe from Food.com.
Provided by below_gravity
Categories Very Low Carbs
Time 2h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Slice cabbage head in half. Slice long strips about 1/4inch wide.
- steam until just tender (~7 minutes) and set aside.
- Brown Meat, add spices.
- Add onions to meat and sautee.
- Add tomato sauce to meat and set aside.
- Mix ricotta, eggs, and herbs.
- Grease 2 Qt baking dish.
- Heat oven to 350.
- Layer Cabbage, then meat/tomato sauce, then ricotta. repeat.
- Cover and Bake 45 minutes at 350.
- Uncover, put cheese on top, back 10 minutes or until cheese is browned.
- Let rest 10 minutes before serving.
STUFFED CABBAGE LASAGNA
This is based on a recipe from Lydie Marshall's cookbook, Slow-Cooked Comfort. She says of this recipe, "When I have leftover meat from a stew, I grind it and freeze it.... With ground pork, I make a pork and cabbage lasagna: layers of ground meat and cabbage leaves with a white sauce on top. Because the pork is already cooked, this is a relatively quick dish to prepare." I think this is a good cross between lasagne and cabbage rolls with a very appetizing appearance. This dish can be prepared several hours ahead of time before being placed in the oven.
Provided by mersaydees
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Discard the tough outer cabbage leaves. Using a small pointed knife to help disengage the leaves, gently separate the remaining leaves from the stalk.
- In a stockpot, bring 6 quarts of salted water to a boil. Add the cabbage leaves and return to a boil. Boil until the leaves are semisoft, about 10 minutes.
- Drain the cabbage in a colander set in the kitchen sink and let cool while you make the ground pork stuffing.
- In a large nonstick skillet, heat the oil over medium heat and brown the ground meat for 2 minutes; add the onion, garlic, tomato paste, and tomato sauce and stir. Sprinkle with salt, freshly ground pepper, and hot pepper flakes. Cover and simmer over low to medium heat for 10 minutes, stirring occasionally to make sure it's not sticking to the bottom of the pan.
- Set aside 2 tablespoons of grated cheese. Using a wooden spoon, whisk the egg into the ground meat with the remaining cheese.
- Preheat the oven to 400 degrees.
- Organize the cabbage leaves into three piles. Layer 1/3 of the cabbage leaves in a buttered 3-quart rectangular or oval ovenproof baking dish. Sprinkle with salt and spread half the ground meat over the cabbage. Layer another 1/3 of the cabbage leaves over the stuffing and add the remaining meat stuffing. Cover with the remaining cabbage leaves.
- Pour the white sauce over the cabbage and sprinkle with reserved cheese. Cover the dish with parchment paper.
- (At this stage you can wait several hours before baking it. You may want to turn off the oven unless you're using it for something else!).
- Bake the casserole in the middle of the oven for 15 minutes; discard the parchment, and continue cooking uintil the cheese browns slightly.
- Serve piping hot.
CABBAGE LASAGNA - (IN A CROCK POT, OVEN OR STOVETOP)
A different idea of making lasagna with cabbage instead of noodles, and using some of the ingredients in my fridge to participate in the Dining on a Dollar Contest - Spring 2013. Hope you enjoy it.
Provided by pink cook
Categories European
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In a saucepan, combine tomato sauce, ketchup and sugar. Mix well to dissolve sugar and set aside.
- In a large skillet with oil spray, brown ground beef and remove. In the same skillet brown Italian sausage crumbled until brown.
- Mix browned sausage with the browned ground beef and add chopped onion, carrot, green bell pepper, garlic powder, oregano, (celery seeds), salt and pepper.
- Simmer the meat sauce for about 10 minutes, or until vegetables are cooked but crispy tender.
- Then add the prepared tomato sauce to the cooked meats and vegetables and mix well.
- Combine the cottage cheese (or Ricotta cheese) with the beaten egg and set aside.
- Spoon some of the meat sauce into bottom of crock pot (or slow cooker).
- Layer in this order: sliced cabbage, meat sauce, cottage cheese (or Ricotta).
- Repeat layers until all is used up, ending with mozzarella cheese on top.
- Cover and cook on Low heat setting for about 1 hour, or until cabbage is soft, but do not overcooked.
- NOTE: This cabbage lasagna can also be cook on the stovetop in a Dutch oven, or bake in the oven at 350ºF. for about 30 minutes, or until cabbage is tender, but not overcooked.
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